Step 4: Cook and thicken the filling
Pour the macerated rhubarb and its syrup into a large, heavy base. Gently heat the mixture over medium heat until it is warm and just beginning to simmer.
Once warmed up, Stir in the clear Jel® + water mixture. Cook over medium heat, stirring constantly. As it thickens and starts to bubble, this is your time Add any herbs or extracts You use – think cinnamon, nutmeg, ginger, cardamom or even a dash of almond or vanilla extract. This step is your chance to make it your own!
After the mixture starts to bubble, Add the bottled lemon juice And Cook for a full minutestirring all the time.
Why use bottles of lemon juice?
When it comes to canning, bottles of lemon juice is essential. It provides a reliable, consistent level of acidity that fresh lemons simply cannot guarantee. That acidity is what makes your pie filling safe for long-term storage. So please – don’t trade it out!